Tuesday, October 31, 2006



On the night of October the 31st, we will be celebrating Halloween (All Hallow's Eve or Samhain), a typical fall event that rejoices many people (mostly kids or grown-up kids!) around the globe ...

Although, here in Europe (central Europe), we are not really accustomed to this autumnal tradition (we only celebrate the "Day Of The Dead" on the 1st of November and the "Toussaint" on the 2nd of November by paying a visit to our deceased family members at the cemetary), it is still an occasion to have fun and eat festive foods. Why should we also not share this Celtic custom with our Anglo-Saxon friends (USA, Canada, UK, Ireland, New Zealand Australia and also other non-english speaking countries like Mexico and Puerto Rico)? I see no reason for not taking part to this magical and mysterious "carnival" marking the last day of the bright half of the year and the beginning of winter which is synonymous of death when the boundary separating the dead from the living becomes blurred...

So, it's time for all of you grown-up children to show your darker side and roam the streets in search of sweet candies that the terrified inhabitants will obediently give after you have knocked at their door!

If you wish to cook or bake Halloween goodies, then I recommend you to check out my recipes or the following links...

My Halloween or pumpkin recipes:

Links that contain interesting Halloween and pumpkin recipes:
(Witch -Pic by http://tn3-1.deviantart.com)
(Pumpkin Fields -Pic by http://wvs.topleftpixel.co)
(Trick Or Treat -Pic by www.goaway-letmepaint.com)

Monday, October 30, 2006


As it is the autumn, a season which is prolific in terms of pumpkins, I once again wish to post another recipe using this great vegetable.

This time around, I'll be making light of a Jewish speciality called "Latkes" and which is a little like it's American cousin the pancake. "Latkes" are a fabulous invention that can follow the seasons without problem and which can be prepared in many different ways (sweet or savoury).

The term "Latkes" most generally describes a potato pancake that is eaten during Hannukah, but one can make other kinds of "Latkes" as many variations of the original recipe exist. Those new wave "Latkes" can be made with zucchinis, sweet potatoes/yams, apples, carrots, pumpkins, parsnips, etc... Although it is an Ashkenazi Jewish recipe from Eastern Europe, it doesn't necesserally mean that other cultures don't cook similar pancakes.

I, personally, love "Latkes" and never get tired of making them. It is such a delicious and comforting speciality that uplifts your spirit and fills your soul with joy!. They are very tasty, smooth and extremely easy to make. In fact, it is the ideal recipe if you are looking for something that'll make your tastebuds sing, but that will not keep you for hours in the kitchen sweating and buzzing like a bee!!!...

2 Cups Pumpkin or winter squash (butternut), raw, coarsly grated and drained
1 Onion, coarsly grated
1 Egg (~50g)
1/2 Cup Plain white flour
1 Tsp Baking powder (optional)
1 Tsp Salt
1/3 Tsp Garlic powder
A pinch paprika
Pepper, to taste
Peanut oil (to fry)

1. Mix all ingredients together until evenly moistened or batter-like.
2. Heat 6 mm (1/4 inch) oil in a frying pan until it is very hot.
3. Drop the batter in tablespoons, shaping rounds and flatten.
4. Fry over medium heat until golden brown on each side.
5. Serve.

You can replace half of the onion by 2 tablespoons chopped scallions.
As soon as you have mixed all the ingredients together, make sure that you start frying the latkes straight away, otherwise the pumpkin will lose too much juice.

Each side needs to be cooked for about 3-4 minutes before you can flip the latkes.
If you wish, you can keep those latkes in a warm oven before serving.
Once the pancakes are cooked and cooled, it is possible to freeze them.

Serving suggestions:
Eat warm either as an appetizer or as a main course. It may be accompanied by sour cream, caramelized onions (see recipe), a salad (bettroot, celery, carrot, endive, etc...) or by steamed vegetables (brussel sprouts, parsnip, broccoli, turnip, etc...).

(Butternut Squash -pic by www.thinkvegetables.co.uk)

Sunday, October 29, 2006


Another week has passed and this time the WCB round-up is hosted by Linda of "Kayak Soup" from Canada. This weekend, it is launched under the sign of Halloween and for that occasion, she is hoping that there will be a few disguised kitties that will show up!...

So, if you want to participate, send your permalinks to Linda or leave them in the comment
section of her blog and she will add your cat(s) to the list of cute cats.

Unfortunately, I didn't have any picture of that kind (halloween) on stock, but the one of Fridolin that I'm sharing with you is nonetheless very comical. Our little Kiki has such hilarious face expressions that there is even no costume needed when he poses in front of the camera!
Fridolin can sometimes sit somewhere for a veeerrry long time without moving nor showing signs of life. He just seems to meditate and has his bizarre teddy bear mouth that makes him look so psychedelically cute.

As you can see on this picture, he really does look strange in this posture!
I wonder what he's thinking about or what it means...

(Zen Cat -Pic by www.underonehoof.org)

Saturday, October 28, 2006


With the arrival of autumn, a very special vegetable starts to reappear in our kitchens. Yes, I'm talking about PUMPKINS!

After having been a little forgotten (in Europe, at least) for a while because it was considered to be not worth any kind of attention since it is so humble and synonymous of another time (the one of our grandparents). But now, the pumpkin has gained a new popularity and people are discovering it's incredible manifoldness. It is now a trendy item that gets put under the spotlights and much talked about.

There are so many different varieties of pumpkins that offer endless possibilities when it comes to preparing them. It is such a great vegetable! No one can affirm that pumpkins are boring, because whether you are cooking or baking it, it will always surprise you. Pumpkins have many faces and are a bit like chameleons or shapeshifters; they can take the form you want them to have and have several uses...

So, as I want to pay a tribute to this wonder of nature, I decided to propose you a very common, yet wonderful recipe that comes from Mollie Katzen's "Sunlight Café" cookbook.

Her muffins are veeeer
y smooth, moist and super tasty. Rarely have I eaten something so delightful! And it was a great idea of hers to combine the delicate flavor of the orange with the more chestnutty one of the pumpkin; the marriage is sensational! All spices are well-balanced and not overpowering, but just present enough to produce that pleasant tinge that wakes up our tastebuds...

I really love those "Pumpkin Muffins" and would definitely bake such g
oodies again, therefore I can only emphasize on the fact that you should immediately try this superb recipe!!!

Yields 8 to 10 muffins (I made 12).

2 Cups Unbleached all-purpose flour
1/2 Tsp Salt
1-1/2 Tsp Baking powder
1-1/2 Tsp Ground cinnamon
1 Tsp Ground ginger
1/4 Tsp Ground allspice
3 to 4 Tsp Castor sugar
1 Tsp Orange zest, chopped (or Dr.Oetker)
1/3 Cup Packed dark brown sugar
1 Cup Mashed pumpkin
1 Egg (~50g)
1/2 Cup Milk
1 Tbs Vanilla extract
4 Tbs (1/2 stick) Unsalted butter, melted

1. Preheat the oven to 200° C (400° F). Lightly spray 8 or 12 standard (2-1/2-inch-diameter) muffin cups with nonstick spray.
2. Combine the flour, salt, baking powder, spices, granulated sugar and orange zest in a medium-sized bowl. Crumble in the brown sugar and mix with a fork or your fingers until thoroughly blended.
3. Measure the pumpkin into a second medium-sized bowl. Add the egg, milk, and vanilla, and beat with a fork or a whisk until smooth.
4. Slowly pour this mixture, along with the melted butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't overmix; a few lumps are okay.
5. Spoon the batter into the prepared muffin cups. For smaller muffins, fill the cups about four-fifths full. For larger muffins, fill them up to the top. If you have extra batter, spray one or two additional muffin cups with non-stick spray and fill with the remaining batter.

6. Bake in the middle of the oven for 20 to 25 minutes, or until lightly browned on top and a toothpick inserted into the center comes out clean. Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool. Wait at least 30 minutes before serving

The range of sugar allows you to make these sweeter or not, according to your taste.
Cooked sweet potato or winter squash can be substituted for the pumpkin.
Canola oil or any other neutral oil can be substituted for some or all of the butter.
Those muffins keep 2-3 days maximum, so it's better if you eat them straight away, otherwise they tend to get moldy because they are quite moist...

Serving Suggestions:
Eat with butter (optional) for breakfast, tea time or whenever you like.

(Pumpkin -Pic by www.hoornashby.com)

Thursday, October 26, 2006


At the moment, we are now enjoying the European version of what the Americans call "The Indian Summer"! The days are warm and very sunny. That makes the shift in autumn season even more enjoyable. The trees are slowly turning, but the grass is greener than ever; the last breath of life before the winter...

Those pictures were taken a week ago during one of our walks around the fields in the countryside near Veyrier.

Violet fields contrasting with the shrill green color of the vegetation. In the background, the Salève standing tall and proud...
Another beautiful field with, at the end, the houses of some lucky people who have the most incredible view in front of their eyes (see picture above)!

Do you know which kind of vegetable is growing in those fields?... Not very difficult, heh!

Tuesday, October 24, 2006


Most of you know "Matzah Balls" when they are served in soup. After having tested that delicious way of preparing "Matzah Balls" and falling in love with those tasty dumplings, I thought that it would be a good idea to fry them and serve them as I would do with meatballs...

I elaborated this simple recipe one evening when I was craving for my "Matzah Balls", but didn't want to eat soup.This invented dish came out very well!

"Matzah Balls", also known as "Knaydlach" in Yiddish, are similar to what the German call "Klösse" and the Austrians "Knödel"; they are the Jewish version of those dumplings. The only difference resides in the fact that instead of being made with stale bread, they are prepared with Matzah flour (ground Matzah sheets)... "Matzah Balls" are generally eaten for Passover when flour is replaced with Matzah meal, but they are also served all year long on the occasion of Shabbat.

Joan Nathan's "Matzah Balls" (recipe taken from "Jewish Cooking In America" and adapted by myself) are very moist and ever so fine! Although there is no meat in a "Matzah Ball", those dumplings have a very pleasant meaty taste (a cross between chicken and veal) that is even more pronounced when they are fried and processed like meatballs. With the zucchinis and the bell peppers the combination gets even more flavourful and the added soy sauce confers that little "smokey" something to the whole dish.

I must say that I am very pleased with this recipe which has been adopted by both my boyfriend and me! I find this way of preparing "Matzah Balls" quite unique and highly recommendable for any adventurous cook...

Serves 2-3 people.

4 Tbs Olive oil
1 Big bell pepper, cut into thin strips

2 Medium zucchinis, cut in half moons
1 Big onion, halved and sliced

2 Cloves garlic, very finely chopped or crushed
1/2 Tsp Paprika powder
1 Tbs Castor sugar

2-3 Light Soy sauce
3-4 Tbs Dark balsamic vinegar

Salt, to taste

Pepper, to taste
~ Shabbat table. ~
Matzah balls (by Joan Nathan):
4 Eggs (~50g)

2 Tbs Vegetable oil

1/4 Cup Chicken broth
1 Cup Matzah meal
1/4 Tsp Garlic powder (optional)

Salt, to taste
Pepper, to taste

1. Mix the eggs with a fork. Add the oil, chicken broth, matzah meal, garlic powder, salt and pepper and mix well until blended.

2. Cover and refrigerate for several hours.

3. Dip your hands in cold water and make about 12 balls sl
ightly smaller than Ping-Pong balls. 4. Bring water to a boil in a large pot. Add salt and place the matzah balls in the water.
5. Cover and simmer for about 10-15 minutes or until soft.
6. Remove from the water and drain.

7. Heat a non-stick frying pan over high temperature.
8. Add 3 Tbs olive oil and add the matzah balls.

9. Fry the balls until nice and golden brown.

10. Set aside in a warm oven.

11. Heat a non-stick frying pan over medium high temperature.
12. Add 1 Tbs olive oil, the
onions and garlic.
13. Stir-fry until the onions are translucid.

14. Add the bell pepper and stir-fry for about 5 minutes.

15. Add the zucchini and continue stir-frying for 3 minutes.

16. Add the paprika and sugar. Stir-fry for 2 mor
e minutes.
17. Sprinkle the soy sauce and balsamic vinegar over the vegetables. Stir-fry again for 4 more minutes.

18. Salt and pepper to taste.

19. Add the matzah balls.

20. Serve.


If you wish, you can use smoked paprika powder.
Instead of light soy sauce, you can use "Thai Seasoning Sauce" (Golden Mountain brand).
The vegetable oil for the matzah balls can be replaced by chicken fat.
If you don't have any matzah meal, then take three matzah sheets (3 sheets matzah = 1 cup matzah meal) and blend them until they look like fine semolina (see infos here).

The matzah can be made ahead and frozen in their liquid (it keeps them fluffy).

Serving suggestions:

Eat with a beetroot, a celeri salad or with coleslaw

(Shabbat Table -Pic by www.lucienkrief.co.il)
(Cooking Matzah Balls -Pic by www.cookingforengineers.com)

Sunday, October 22, 2006


This week, the WCB round-up is hosted by Jelly and the great Kamikaze of "I Got Two Shoes" from South Korea whom I warmly thank for making this awesome event possible although Clare is absent!

If you are willing to participate, then send her your permalinks via e-mail or just leave a comment on her blog.

See you there!

Since the fresher days have arrived, Fridolin and Maruschka have changed their habits.
They tend to stay all day long in their basket and don't seem to want to lie on our bed as often as before...

Our little fluff balls prefer to spend the whole day and night in their cosy little bed and only get out when the dinner is served or when they need to use the litter box.
Aaahhh, those kitties are simply so "disgustingly" lazy that their zen attitude frustrates me, because I must admit that I am quite jealous of their flawless life!!!

Wednesday, October 18, 2006


The Salève never fails to intrigue and surprise me day after day. It's incredible how it can change like a chameleon...

There is not one single day during which I am not amazed by it's sheer beauty!

On a nice sunny afternoon, the Salève played with the clouds that made it look remarkably majestuous...
Now, with the autumn having reappeared, a superb fall light illuminates the Salève and gives it romantic looks...

Some people take pictures of the Mt. Fuji (Japan) on a daily basis and me, with a humble camera, but much love, in certain ways, I do the same with the Salève...

Monday, October 16, 2006


On the occasion of the "World Bread Day" event and round-up organized by Zorra of the lovely foodie blog "Kochtopf" from Germany, I decided to share with you my most wonderful discovery of the last months... I'm speaking about the most awesome "Hamburger Buns" I have ever made! This recipe was (slightly) adapted from the "The King Arthur Flour Baker's Companion" that I acquired not long ago. Once again, I am ever so pleased to have bought this incredible baking bible! I really cherish this new little jewel of a cookbook!...

I must admit that nothing compares to this "Perfect Hamburger Buns" recipe as it is simply incredible! Those breads look and taste exactly as all "Hamburger Buns" should: PERFECT! They have a light sweetness to them and texture-wise they just send you to the 7th heaven. Like most good "Hamburger Buns", they are extremely light, soft and smooth to please, but they are solid enough in order to great wichever hamburger filling you decide to use (meat patties, fried onions, mayonnaise, ketchup, etc...) as they never disintegrate.

So, if you were always used to buy your breads, I really recommend you to try out this uncomparable recipe as you'll never go back to commercial buns again! And if you already made your own breads, then do widen your horizon as you'll not regret being unfaithful to your old recipe; in fact, it's the best decision you could ver take!...

I just reached a new hight in hamburger making and I know that I'll never be able to go back to my old habits (old recipe or exceptionally buying the buns) again!!!... MIND-BLOWING!

~ Hamburger Buns ~
Recipe taken from the book "
The King Arthur Flour Baker's Companion" by The King Arthur Flour and adapted by Rosa @ Rosa's Yummy Yums.

1 Cup (240g/ml - 250g/ml) Water, lukewarm
2 Tbs (30g) Unsalted butter, at room temperature and creamed
1 Egg (~63g)
3 1/4 Cups (433g) Plain white flour
1/4 Cup (53g) Castor sugar
1 Tsp Salt
1 Tbs Instant yeast
1 Egg yolk (+ 1 Tsp water)
Sesame seeds

1. Sprinkle the yeast into the water and leave for 5 to 10 minutes, until frothy. Stir to dissolve.
2. In a big bowl, combine all the ingredients and mix well.
3. Turn the dough out on to a lightly floured working surface and knead for about 10 minutes until you've made a soft, smooth dough.
4. Place the dough in a clean and lightly greased bowl.
5. Cover it with a towel and let rise for about 1 (or1-1/2) hour, until doubled in size.
6. Divide the dough into 8 pieces and shape each piece into a flattened ball.
7. Place the buns on greased baking sheets, cover with a towel and let rise 30 to 40 minutes, until they're quite puffy and doubled in size.
8. Preheat the oven to 190°C (375°F).
9, Glaze the buns with the egg yolk and water mixture, then sprinkle with sesame seeds.
10. Bake the buns for 12 to 15 minutes, until they are golden brown.
11. Remove them from the oven and cool them on a wire rack.

If you wish, you can also add 1 Tsp onion powder and 1/2 Tsp dried minced onions to the dough.
In the original recipe, the buns were not glazed nor sprinkled with sesame seeds, so that's up to you if you want to add that kind of finishing or not...

Serving suggestions:
Split and use for burgers (see recipe here) or sandwiches.
When making hambugers, try buttering the split sides of your buns and frying them (buttered side down) until they are golden brown and warmed through.


~ Pains A Hamburgers ~
Recette tirée du livre "The King Arthur Flour Baker's Companion" par The King Arthur Flour et adaptée par Rosa @ Rosa's Yummy Yums.

1 Tasse (240-250ml/g) d'Eau tiède
2 CS (30g) de Beurre non-salé, à température ambiante et battu en pommade
1 Oeuf (~63g)
3 1/4 Tasses (433g) de Farine Fleur/blanche
1/4 Tasse (53g) de Sucre cristallisé
1 CC de Sel
1 CS de Levure séchée/en poudre
1 Jaune d'oeuf (+ 1 CC d'eau)
Graines de sésame

1. Mettre l'eau tiède dans un petit bol. Saupoudrer avec la levure, laisser reposer, à température ambiante, jusqu'à ce que le mélange devienne mousseux, pendant environ 5 à 10 minutes, puis mélanger pour dissoudre.
2. Dans un grand bol, bien mélanger ensemble tous les ingrédients.
3. Sur un plan de travail fariné, pétrir pendant 10 minutes, jusqu'à ce que la pâte soit souple et élastique.
4. Mettre la pâte dans un grand bol légèrement huilé/beurré et faites tourner la pâte dans le bol afin de bien l'enduire d'huile/de beurre.
5. Couvrir avec du film alimentaire, puis avec un linge. Laisser lever, à température ambiante, jusqu'à ce que la pâte ait doublé de volume, pendant 1 à 1 1/2 heures.
6. Diviser le pâton en 8 parts égales/morceaux. Bouler et applatir légèrement afin d'obtenir la forme désirée.
7. Placer chaque pâton sur la plaque recouverte de papier sulfurisé, couvrir avec un linge et laisser lever pendant 30 à 40 minutes, jusqu'à ce qu'ils aient doublé de volume.
8. Préchauffer le four à 190°C (375°F).
9. Les badigeonner avec le glaçage au jaune d'oeuf et saupoudrer avec les graines de sésame. 10. Cuire pendant 12 à 15 minutes, jusqu'à ce qu'ils soient dorés et sonnent creux.
11. Les retirer du four et mettre les pain à reffroidir sur une grille.

Si vous voulez, vous pouvez aussi ajouter 1 CC d'oignon en poudre ainsi que 1/2 CC d'oignons séchés (rôtis) à la pâte.
Dans la recette originale, les pains ne sont pas glacés et saupoudrés de graines de sésame, alors c'est à vous de voir ce que vous préférez faire en ce qui concerne la finitions de vos pains...

Idées de présentation:
Couper les pains en deux afin d'en faire des "Hamburgers" (voir ma recette de Burgers "cochons") ou des sandwiches.
Au lieu d'utiliser vos pains tels quels, essayez cette version: beurrez l'intérieur de vos pains et grillez-les à la poêle (faces beurrées côté poêle), jusqu'à ce qu'ils soient dorés et bien chauds.

(Hamburger Haven -Pic by www.janetkruskam.com)
(Girl With Hamburger -Pic by www.complementarycolor.com)

Saturday, October 14, 2006


I am very happy to be able to host this 71st edition of the great WEEKEND CAT BLOGGING event!!!

On this occasion, I wish to share some very special pictures of my two cats Fridolin and Maruschka who have been immortalized while looking quite goofy (more than they usually do...) and accepting to be our comical models of the moment!

I am impatiently waiting for your pictures and I hope that they will be very entertaining and silly to please...

As I still have a bonnet that was made for my Teddy bear when I was small, I decided to test it on both our cats in order to see how strange it would make them look...
Fridolin is really very funny with this bonnet as he could be mistaken with a grandmother, the kind the we find in stories like Little Red Riding Hood!
On the other hand, Maruschka has a more modern look.
She is quite sexy with this bonnet and I'm already getting afraid that all the other males will try to seduce or kidnap her, because she looks like a star...

Aren't they cute? I love my two sweetie pies so much!...

Here are the contributions of other fellow cat lovers:
  • Chris of "Author Chris Dolley's Journal" has a horde of cheeky little devils who love to use the human body as a climbing tree and a particularly messy eater called Kai who needed a shower after coating his chest with chicken fat!!!
  • Sanjee of "House Of The (Mostly) Black Cats" offers us a picture of Pepi, the scary cat who looks rather cuddly for a terrifying predator!
  • John of "Scamperdude.com Community" wants to show us a cute little Pickles who looks rather black now although she had a reddish colored fur when she was much younger...
  • I also wish to make you aware that this weekend Miss Ellen is going to celebrate her birthday. She is the "Feline Foster Mum" who saved hundreds of baby kittens. A very Happy Birthday to you Ellen and may you continue helping as many kitties as you can!!!
  • Bonnie of "Miss Ellie's Page" is looking for somebody to adopt Oreo, a classic black and white female kitty wearing a mask like the Oreo cookie. This special cat also likes to impudently steal the food from poor Wingo's dish!
  • Aria of "Passionate Nonchalance" is organizing a Tea Party for Max who is hoping that you will not come late, otherwise he will be very upset...
  • D of "The Hidden Paw" has captured Boots and Tess' crazy moment when they both discovered a caterpillar under the couch...
  • Miss Lyra Silverfur, the kitty from "Music And Cats" is terrified by the prospect of looking silly, unless it happens when she is being petted!
  • Kate of "Kate In The Kitchen" was so exhausted after her culinary school graduation party that Harmon took the opportunity to use his mum's back as a mattress while a sad-faced Bustopher prefers to lie on a comfy pillow.
  • Tina T-P of "A Blip On The Radar" shows us how Sinda rolls over and how Neelix imitates a dust mop!
  • Sher of "What Did You Eat?" has to face a big problem with Upsie as she is dreaming of going on a vacation to Switzerland in order to visit our little family (you are welcome, Upsie!) and is threatening to become a Tequila addict since the four squirrels in the house are driving her crazy!!!
  • The Kitchenmage of "Kitchenmage" offers us a picture of a rather tired River lazily lying on her back before she had the kittens of madness and doom...
  • Lali of "Lali Et Cie" is trying to do a remake of Prison Break with her Petit Tigré...
  • Lisa of "Restaurant Widow" captured Ike during his moment of silliness.
  • Heather of "Heather's Space" tells us that Coral loves to hang out in the warmth of the car!
  • Kross-Eyed Kitty of "Kross-Eyed Kitty" has had big troubles with her blog and while she was desperately trying to get things back in order, Madame Dutchess was watching her panic!!!
  • Lisa of "Champaign Taste" caught Louis while he was sleeping in the laundry basket with his Dad's clean clothes dreaming of the University of Iowa...
  • SweetSarahJ of "Chef Sarah Jane" and Tiggy have been busy preparing her Halloween costume for Skeezix' s contest. Sorry, but we only accept cats here! Rabbits are not considered to be felines, he, he!!!....
  • KuDin of "KuDin's Blog" tells us that Siti can get quite nasty if you wake her up when she's doing her beauty sleep. So, all of you beware as she's not a kitty you'd like to mess with!
  • Mr D of "Belly Timber" has a rather serious Angry Cat who is way too old to do silly, but prefers to lie on the window ledge complaining about the human race...
  • Boo_Licious of "Masak-Masak" took her time to take a good picture of Boo the cat who isn't a big fan of photo sessions. Anyway, she was sweet enough to grace us with her best pose...
  • Jelly of "I Got Two Shoes" shows us Kamikaze who prefers to lie in her suitcase than in his cat carrier, although that one is more suitable for giant cats!...
  • Riana of "These Days In French Life" says that Hither is getting a fat belly, therefore he has to lie on his back to clean the hard to reach areas...
  • CatSynth of "Cat Synth" has a very sophisticated and playful Luna who likes to play with her toys and push them under the couch while Sweetie just lets it go...

Friday, October 13, 2006


Today, I am posting a picture of the Catholic church of Veyrier which stands in the middle of the old village...

Although, this picture was taken during the first days of autumn, a summery feeling still surrounds the church...

Thursday, October 12, 2006


I just wanted to let you know that I will be hosting this weekend's edition of WCB...

So, if you want to participate, please send me your permalinks via e-mail or leave a detailed comment on my blog (permalinks, etc...).I will then post all the entries as fastly as possible.

My idea for this round-up is to take the most clownesque picture of your kitty. Immortalize your fluffy ball when she/he is going bananas, looking silly or doing something totally crazy!!! I really want to see your cat when it is in her/his goofy phaze. Of course, if you can't send a picture of this kind, then that's no problem, because your picture will be included no matter how your kitty is represented...

Show us the cutest picture of your cat(s)! I'm waiting for your contributions and looking forwards to hearing from you all cat bloggers...

WCB Schedule:

October 21- Jelly from I Got 2 Shoes

October 28- Linda from Kayak Soup

November 4- Lali from Lali Et Cie

November 11- Skeezix at Skeezix The Cat

November 18- Amar at Catsynth

November 25- House Of (Mostly) Black Cats

December 2 – D at The Hidden Paw

December 9 – Miz D and the Angry Cat at Belly timber

December 16- Kitchen Mage

December 23-back here at Chefsarahjane

December 30- up for grabs

(Brown Cat -Pic by www.galleryone.com)

Wednesday, October 11, 2006


In August, I was asked to bake a few goodies for my boyfriend's birthday that was going to be celebrated at work. I had to think for long before I could find which kind of cookie I would make - we all know how "snotty" some people can be when it comes to food... Finally, I discovered this "Brazilian Coffee Cookies" recipe on www.cdkitchen.com (that I adapted slightly) and I immediatly felt relieved as I knew that they'd be well-appreciated since all the people who work there love to drink a cup of coffee during their break!

My choice must have been good, because they all disappearted quite fastly! And having tasted one or two at home (I don't want to "poison" others, so I always test what I make and give my approval before it is handled away!), I can tell you that they were absolutely awesome...

Those "Brazilian Coffee Cookies" are truely delicious. They are crunchy, but not hard and melt away marvelously in the mouth, their coffee flavor is perfectly well-balanced and not overpowering, yet very present. They also look particularly nice and would grace your afternoon tea table beautifully!

All in all, those cookies were really satisfying and so easy to make that I have once more succumbed to the temptation of baking another delightful batch that perfumed the whole apartment with the aroma of freshly brewed coffee...

~ Brazilian Coffee Cookies ~
Recipe by www.cdkitchen.com and slightly adapted by Rosa @ Rosa's Yummy Yums

Makes about 4 dozen.

1/3 Cup (84g) Unsalted butter
1/2 Cup Packed brown sugar
1/2 Cup Castor sugar
1 Egg (~50g)
1 1/2 Tsp Vanilla extract
1 Tbs Milk
1 Tsp Water, hot
2 Cups Plain white flour
1/2 Tsp Salt
1/4 Tsp Baking soda
1/4 Tsp Baking powder
2 Tbs Instant coffee powder

1. Preheat the oven to 200°C (400°F).
2. Line baking tray with parchment paper.
3. In a small recipient, dissolve the coffee powder in 1 teaspoon hot water.
4. In a bowl, mix together the sieved flour, salt, baking soda and baking powder.
5. In another bowl, beat together the butter, brown sugar and white sugar (until light and fluffy), then add the vanilla extract, the egg and the milk. Beat until well combined.
6. Add the dissolved coffee and then the flour mixture to the sugar mixture.
7. Mix thoroughly.

8. Shape dough in 2.5 cm (1 inch) balls.
9. Place balls 5 cm (2 inches) apart on prepared baking tray.
10. Flatten to 0.6-0.8 cm (0.2-0.3 inches) with fork or glass dipped in sugar.
11. Bake for 8 to 10 minutes, until lightly browned.
12. Cool on a wire rack.

You can also use light brown sugar.
If the dough is too soft to shape, chill it for about 30-40 minutes.

Serving suggestions:
Those cookies are delicious when enjoyed with a good cup of coffee, a hot chocolate, milk coffee (Café Au Lait) or a glass of chilled milk.

(Brazilian Coffee House -Pic by Fransisco Silva www.trekearth.com)